Salmon Teriyaki

1. Pat salmon fillets dry with paper towels and remove any pin bones. Season lightly with salt and pepper.

2. In a small saucepan, combine soy sauce, 1/4 cup water, brown sugar, honey, rice vinegar, ginger, and garlic. Bring to a simmer over medium heat, stirring until sugar dissolves.

3. Mix cornstarch with 1 tablespoon cold water until smooth. Whisk into the simmering sauce and cook for 2 minutes until thickened. Set aside.

4. Heat vegetable oil in a large skillet over medium-high heat. Place salmon fillets in the pan and cook for 4 minutes without moving.

5. Flip salmon carefully and immediately brush generously with teriyaki sauce. Cook for 3-4 minutes, basting with sauce every minute.

6. Remove from heat when salmon reaches 145°F internal temperature and flakes easily with a fork.

7. Transfer to serving plates, drizzle with remaining sauce, and garnish with sesame seeds and sliced green onions.

8. Serve immediately over rice with steamed vegetables.